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May 27, 2013

TAMILNADU LUNCH MENU 2 - LUNCH RECIPES

In my attempt in posting other state recipes ,i have successfully tried & posted Andhra , kerala and punjabi , Kongu lunch recipes. It will be unfair if i don’t post my own state lunch recipes ..So here is a platter of Tamilnadu lunch recipes i made for my parents and bro.Everything came out really well & tasty..Like u all , we tamilians prepare varieties of recipes either for occasions or for guests.Serving in banana leaf is a must for us which is considered as a way of showing our respect and gratitude to our guests.But here i dint present them in banana leaf as i couldn’t get it ..Very soon i’ll post another set of Tamilnadu lunch recipes served in banana leaf with authentic serving order.In the above plate u can see ( Left to right) Rice , Dal , Avial , Morkuzhambu , Mullangi Sambar , Rasam , Vendakkai mangai kathrikai pachadi,Instant mango pickle along with papad , Urad dal vada , Rice vadam, Spiced buttermilk ( Neer mor) & water .. I have posted all the above recipes except dal and Pachadi. So i have shared them in this post. Sorry i couldn’t post step by step pictures as i was hurry in making recipes on time . I’ll update them soon..
Do check out my Tamilnadu lunch recipes post which i made some years ago if u r interested !

DAL FOR RICE / PARUPPU

INGREDIENTS1 cup - 200ml

Toor dal OR moong dal – 1/2 cup

Turmeric powder – 1/4 tsp

Water & salt – As needed

Cooking oil – Few drops

To temper

Mustard seeds – 1/2 tsp

Urad dal – 1 tsp

Hing – 1/4 tsp

Curry leaves - few

Ghee – to add while serving

METHOD

Pressure cook dal adding turmeric powder & required water and a drop of oil in low flame for 1-2 whistles.

Now open the cooker & mash the dal nicely with a ladle.Temper all the ingredients given under”to temper” and add to the dal. Mix well , add salt and serve with hot rice adding a tsp of ghee.. It tastes great with a papad , pachadi and potato poriyal

VENDAKKAI MANGAI KATHRIKAI PACHADI / OKRA RAW MANGO BRINJAL PACHADI

This is my mom’s recipe.This pachadi will surely make its appearance in our home during mango season.It’s a sweet pachadi variety . So we add less salt..Our guests love this pachadi a lot..It tastes great with paruppu sadam /Dal rice

INGREDIENTS1 cup - 200ml

Cooked toor dal – 1/4 cup

Ladies finger / okra - 10 nos

Brinjal – 5 nos (small)

Raw mango – 1 no (Small, cut into cubes)

Grated Jaggery - 1/8 – 1/4 cup

Hing – 1/4 tsp

Salt & water - as needed

To grind

Grated coconut - 1/4 cup

Green chilli - 2-3 nos

Small onion - 4 nos

Jeera / cumin seeds - 1/4 tsp

To temper

Mustard seeds - 1/4 tsp

Urad dal - 1/2 tsp

Curry leaves - few

METHOD

Pressure cook toor dal, mash & set aside.

Cut okra into tiny pieces , peel the mango skin and cut into small slices . Cut brinjal into very small pieces and keep immersed in water to avoid discoloration.

Grind all the ingredients given under”to grind” and make a smooth paste.

After the steam is released add the cooked & mashed toor dal , ground coconut paste and hing. Mix well and allow it to boil for few minutes. Finally add the grated jaggery. Give a boil and check for salt & sweetness. Add more jaggery if u want more sweet.

Finally temper all the ingredients given under “to temper” and add to the pachadi. Tastes best with dal rice and rasam rice